Plum dandy

Turn up the heat for a burst of flavor
ANDREW BAKER

As summer rolls along, the plum scene shifts constantly. No sooner does a variety hit its harvest peak than it begins to slide away, replaced by newcomers. But regardless of the many kinds of plums available, those with skin in the red to purple spectrum share a common virtue ― their flavor brightens and intensifies when

they're heated, even briefly. In catsup, their tang is pronounced; in salad, their flavor is livelier; and in cake, they are juicier.

Recipes:

Plum Catsup

Plum-Almond Cake

Hot Plum and Spinach Salad